Effects of addition of soybean extract powder on the physical and functional properties of texturized soybean protein
碩士 === 國立屏東科技大學 === 食品科學系所 === 97 === The objective of this study is to investigate the addition of soybean extract powder (SEP), which possesses 75.8% soy isoflavones (20.7% aglycones) in the manufacturing process of texturized soybean protein (TSP) by the single-screw extrusion, effects of SEP rat...
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| Format: | Others |
| Language: | zh-TW |
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2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/30137109992319327403 |